Recipes

Barb Vivian’s jams, jellies and sauces are a staple at local farmers’ markets. This mild chili sauce is named for her mother-in-law.

Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.

Rebecca Landman leans on family recipes for her canned offerings such as bread-and-butter pickles, corn relish and barbecue sauces.

After your foraging trip, try this fettuccine dish to celebrate.

Diets high in plant foods like microgreens have been shown to reduce certain heart disease markers.

Here’s a basic sauerkraut recipe to get you started on your own fermented foods journey.

’Tis the season: The retro tipple.

Finger licking good!

The tea biscuits at The Globe Restaurant are light and flakey with a hint of sweetness.

Light pizza dough is at the heart of Four Corners in Caledon East. It’s the base for everything from a simple Marghertia to a decadent dessert pizza.

This zingy lemon garlic salad is a takeaway hit at Rasmi’s Falafel at the Orangeville Farmers’ Market. Here’s how to make it at home.

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.